Growing up, leftover pasta was always transformed into a frittata which was a crowd-pleaser and my mother's specialty. It's delicious, easy to assemble in 30 minutes, and works with any pasta, especially leftovers. Bake it as creamy and cheesy as you want it.
Pasta and egg dish
This frittata is a hearty way of using leftover pasta.
It has eggs and different types of cheese, so you get the flavor and soft, creamy bites.
At my house, we loved the frittata (or tortilla, as we call it) that appeared at the table the next day after a pasta meal.
Adding eggs and cheese made this a leftover dish we eagerly looked forward to.
When your mother doesn’t cook, lunch and dinner can be pretty challenging. And not always something to look forward to, lol. But this is a star dish of hers, that also works amazingly well with leftover tomato sauce pasta.
The tortilla is crusty on both sides. After the bottom is cooked to a golden brown, the whole thing is flipped over (with a special skillet or the aid of a plate or a flat pot lid) and returned to the skillet to finish cooking.
Let me tell you, there was much pride in how well you flipped the tortilla back then, just like with pancakes. It's of Spanish origin.
A frittata is finished in the oven, which makes it oh.so.simple!
So the tortilla crust is similar on all sides, and the frittata has a smooth bottom, but the top is irregular and usually less crusty. It hails from Italy.
Yes, you can. It keeps well for several days in the fridge, well covered or in an airtight container to prevent dryness.
This is a great dish to make and freeze!
Similar to what we suggest when making our homemade quiche recipe, you can have one in the freezer and pop it in the oven (medium, 350°F/180°CC) for a last-minute frittata dinner. Or lunch.
Always wrap it well. I recommend first plastic wrap and then aluminum or use a freezer-safe container. It lasts a month, sometimes more.
Vegetables and deli meats: If you have roasted or leftover veggies (mushrooms, tomatoes, red peppers, onion, etc), you can add them to the egg mixture. Chopped spinach, arugula and fresh basil also go well.
The same goes for ham, bacon or pancetta and other meats that you think go with the pasta you're using.
Use any combination of pasta shape and sauce you have. I have also used corn and tomato pasta, jalapeño arugula pasta, spaghetti with tomato sauce or meatballs and other types of leftover sauced pasta.
Ingredients
- Pasta: leftovers or fresh, they all work. I used leftovers from the Charred Corn Asparagus Spaghetti.
- Binding agents: we need to add eggs to bind it all together. This recipe uses cream for richness and creaminess.
- Seasonings: it is essential to add a nice dose of salt, pepper, herbs, spices, or whatever suits your taste buds. If the cheese is too salty, you must go easy on the extra salt. Besides that, even if your leftover pasta is well seasoned, you're adding many extra ingredients, so don't skimp on flavor.
- Cheeses: it adds lots of flavor. Consider the cheeses you use and adjust the salt in your seasoning.
How to make pasta frittata
Mix all the ingredients in a bowl before adding them to the skillet. A cast-iron skillet is fitting for this type of dish, but you can use a stainless steel skillet or a baking dish.
Cook it on the stove and finish it in the oven. That's pretty much it.
Start with the add-ins: use whatever leftover pasta you have (I love it with tomato sauce also), and add the cheeses and herbs if using. Season it well!
Add eggs: beat eggs in a separate bowl and add to the spaghetti, or make a well in the center, add the eggs, and mix with a fork. Check seasonings.
Cooking it: cook first on the stove until a light crust develops. Scatter cheese over it and finish it in the oven.
Vintage Kitchen Tip
As with any egg-based recipe, you can have it more or less baked, juicy, and not dry. So take that into account when you take it out of the oven. It should still slightly jiggle in the center.
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Leftover Pasta Frittata
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Ingredients
- 1 pound leftover pasta
- 6 eggs
- ½ cup hard cheese, such as parmesan and/or cheddar, grated
- ⅓ cup melting cheese, such as mozzarella, grated
- 3-4 tablespoons cream
- 2 tablespoons fresh parsley, chopped
- Salt and pepper
- 1-2 tablespoons butter or olive oil
Instructions
- Preheat oven to 350ºF (180ºC).
- In a large bowl mix eggs, cream and seasonings.
- Add pasta and half of the hard cheese and all of the melting cheese.
- Season with salt and pepper to taste.
- Melt butter or oil in a cast iron skillet over low heat.
- Add the egg/pasta mixture and let cook without stirring for about 8 to 10 minutes.
- Scatter the extra cheese on top.
- The egg will start to cook on the outside, but the middle will be very wet still.
- Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF (200ºC).
- Broil it for 5 more minutes so the top begins to set, or until you feel it's done to your liking, some people like it well done.
- Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.
Elisabeth Foodandthrift says
Paula, I just made a similar pasta frittata a few days ago...did not bother to photograph it for a post, and now I feel bad about it after seeing your beautiful and delicious pasta frittata from your leftover pasta. I also made mine in my favorite cast iron skillet and always make extra pasta to cook just in case I don't have enough for my family!
Love your post and the cute story you shared about your mom! xo
Monet says
What a gorgeous way to use leftovers. And I loved hearing a bit more about your family history. A beautiful post in more ways than one!
Cocoa and Lavender says
You are absolutely right - what's not to like? Okay, your links. I am afraid to look - especially at the Blog Like Hemingway one... it will just tell me how bad I am! 🙂 ~ David
e / dig in says
that looks delicious paula, just perfect for the cold weather we are havign here today! maybe i ned to make some spaghetti just so i have leftovers for this dish! yum 🙂
yummychunklet says
Great leftovers dish!
Angie Schneider says
Love frittatats...so versatile and delicious.
Abbe@This is How I Cook says
I have some leftovers to use right now. Perhaps a real breakfast is in order! Thanks, Paula.
Deb says
Leftovers made into another meal are the hallmarks of an exceptional cook. And the Leftover Pasta Frittata is sure to please! A lovely tribute to your mom!
Stacy Rushton says
I feel about frittatas, omelets and quiches pretty much the same way, as a good method of cleaning out the refrigerator of leftover vegetables, rice, pasta and meats, not to mention all the little pieces of cheese. Your frittata looks wonderful, Paula! I think I'd plan extra pasta just to make it!
Pamela @ Brooklyn Farm Girl says
The cheese, the eggs, the cream - just pure amazing!
The Ninja Baker says
We may be in different parts of the world, Paula, but we have much in common. Including the masterpiece dinner of eggs by our dear mothers. Mom's talents were in slinging a tennis racket and making killer shots. Her best dinners were scrambled eggs made with sour cream and buttered toast. I also got to indulge in many a hot dog and frozen dinners on my summertime visits. I'm sorry our mothers didn't exchange notes because I certainly would have loved seeing that gorgeous pasta frittata on my plate! Good news is I'm a grownup now who can choose to have it every night because I've got the recipe thanks to my friend, Paula!
Medeja says
Looks yummy! I like that you can use leftover pasta (happens to me all the time..) and bake it!
Sally - My Custard Pie says
We always have leftover spaghetti in our house - but I have never thought of putting it in a frittata. My memory of childhood eating is the polar opposite to yours!
Guru Uru says
What a great use of leftovers in this vibrant frittata 😀
Cheers
Choc Chip Uru
Karen (Back Road Journal) says
The perfect way to use left over pasta. I really like the additions to your frittata...it sounds wonderful.
saucygander says
Simple and cheerful, great recipe for a Monday!
Andj says
Looks delicious! This looks like a perfect recipe for all the leftovers sitting in your fridge. Yumm
Laura Dembowski says
This looks wonderful! I love fritatas and the addition of pasta is a great idea. Love how easy it is to put together.
Marissa | Pinch and Swirl says
I have never tried pasta in a frittata, but what a fantastic idea! I already had on my 'to do' the charred corn pasta dish you posted last week, now I have 2 things from you on my 'to do'.
VIRGINIA says
Una fritata muy "apañá" como suelen decir en España, pero deliciosa. Aquí ya ha pasado casi la hora de la comida, pero metería directamente el tenedor en esa sartén.
Así que esperas la época de duraznos. Yo la de calabaza (ja,ja). Es lo que mas pena me da de vivir en distintos hemisferios, que compartirmos todo a destiempo. Bss preciosa.
Virginia "sweet and sour"